Detroit Chili Dog Recipes

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DETROIT-STYLE CONEY DOGS



Detroit-Style Coney Dogs image

Where I come from no Tigers game is complete without a Detroit Coney. It's a grilled, natural-casing hot dog, loaded with chili sauce, mustard, and onions. Yummy...Detroit-style yummy!

Provided by Ashley Schulte

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 20m

Yield 4

Number Of Ingredients 5

4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced
1 (10 ounce) can chile sauce without beans
4 tablespoons prepared yellow mustard, or to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
  • Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
  • Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.3 g, Cholesterol 30.2 mg, Fat 18 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 6.8 g, Sodium 877 mg, Sugar 3.5 g

DETROIT CHILI DOGS



Detroit Chili Dogs image

Authentic recipe from Detroit Coney Islands. This is a restaurant size portion also, so there will be plenty of leftovers (it freezes quite well). And yes, cow heart is actually an ingredient. It is in all of Coney's recipes in Detroit. Just talk to a butcher about getting the cow heart and they will be able to provide it for you.

Provided by TheDeadlyBishop

Categories     Meat

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 14

1 cup lard
5 lbs ground round
1/2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
6 tablespoons butter
6 tablespoons flour
3 tomatoes
32 ounces chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Preheat oven to 450°F.
  • Preheat very large pot with 1 cup of lard
  • Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
  • In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
  • Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
  • Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
  • Simmer this down to the proper consistency.

CHILI DOGS



Chili Dogs image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

Steps:

  • Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
  • While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
  • amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
  • Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

DETROIT CHILI DOGS



Detroit Chili Dogs image

Here's our take on the best of the (3) biggest Detroit Chili Dogs: Lafayette, Onassis, and National. We used every ingredient common to all three recipes, and then carefully picked the rest of the ingredients based on (3) months of research and from what we remember as being the best of all three. Purists will NOT include the beans. That's fine. And they may not agree with all the ingredients we used. That's fine too. That what this is all about. People have been trying for years to recreate the best of the Detroit-style Coney chili(s), and we think we came VERY close. Feel free to tweak the recipe as you see fit, and if you think yours comes out better, then by all means let me know!!

Provided by ckensington

Categories     Beef Organ Meats

Time 4h

Yield 100 serving(s)

Number Of Ingredients 24

1 1/2 cups beef suet, rendered
2 1/2 lbs beef heart, finely ground
2 1/2 lbs ground round, 86% lean, finely ground
48 ounces beef stock or 48 ounces broth
1 onion, large Vidalia, minced
6 tablespoons garlic, minced
6 ounces tomato paste
1/3 cup yellow mustard, perpared
4 tablespoons paprika
4 tablespoons chili powder, Sauer's
2 tablespoons curry powder, Sauer's
12 ounces beer, Labatt's
3 tablespoons ground cumin
2 tablespoons kosher salt
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce
1 1/4 cups water, divided
6 tablespoons all-purpose flour
cracker meal, saltine
hot dog, Kogel's Viennas, natural casing
hot dog bun, Aunt Millie's
onion, vidalia, finely chopped
yellow mustard, prepared
2 lbs dried pinto beans (optional)

Steps:

  • Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
  • 1. Render 1 ½ cup of beef suet.
  • 2. Prepare and finely grind beef heart in food processor.
  • 3. Finely regrind ground round in food processor.
  • Cool and refrigerate rendered suet and reground beef (heart and round).
  • On preparation day:.
  • Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
  • In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
  • We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
  • Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
  • Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
  • Now it's time to add the spices.
  • NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
  • Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
  • Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
  • Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
  • Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
  • At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!
  • *****************************.
  • As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
  • As before, some prep can be done the evening before.
  • Directions:.
  • Cover dried beans with enough water to cover by 2", and allow to soak overnight.
  • Drain the soaking liquids. Rinse beans twice with fresh water.
  • Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
  • Turn off beans, and allow to cool.
  • Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!

CHILI DOGS



Chili Dogs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 17

2 good-quality beef franks
2 good-quality hot dog buns
2 cups chili, recipe follows, heated
1/2 cup grated Cheddar
2 tablespoons finely diced onion
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

Steps:

  • Preheat the broiler.
  • Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
  • In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
  • After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
  • Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

CHILI DOGS



Chili Dogs image

I got the recipe for the hearty sauce more than 20 years ago from an aunt who lived in Chicago. We love it at home or on a picnic.-Linda Rainey, Monahans, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1 garlic clove, minced
1 cup tomato juice
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1 teaspoon hot pepper sauce
1 teaspoon salt
1/4 teaspoon pepper
8 hot dogs
8 hot dog buns, split
Chopped onion and shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving., Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1184mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein.

CHILI CHEESE DOG BAKE RECIPE BY TASTY



Chili Cheese Dog Bake Recipe by Tasty image

Here's what you need: canned chili, refrigerated pizza dough, cheddar cheese sticks, hot dogs, butter, garlic powder, parsley

Provided by Chris Salicrup

Categories     Lunch

Yield 4 Servings

Number Of Ingredients 7

14 oz canned chili, heated
1 can refrigerated pizza dough
4 cheddar cheese sticks
4 hot dogs, all-beef
1 tablespoon butter
¼ teaspoon garlic powder
¼ teaspoon parsley

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
  • Unroll the dough and cut into four even strips.
  • Cut the cheese sticks in half lengthwise.
  • Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
  • Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
  • Place the wrapped hot dogs on top of the chili.
  • Bake 15-20 minutes, until the dough is light golden.
  • Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
  • Brush over the wrapped hot dogs.
  • Enjoy!

Nutrition Facts : Calories 871 calories, Carbohydrate 69 grams, Fat 49 grams, Fiber 6 grams, Protein 36 grams, Sugar 3 grams

CHILI CONEY DOGS



Chili Coney Dogs image

From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they're so easy to throw together in the morning or even the night before. -Michele Harris, Vicksburg, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Optional toppings: Shredded cheddar cheese, relish and chopped onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Nutrition Facts : Calories 371 calories, Fat 20g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 992mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

TEXAS CHILI DOG



Texas Chili Dog image

Whether you're tailgating, watching the big game at home or just planning a family movie night, this Texas Chili Dog is guaranteed to please. Delicious Ball Park Brand® Franks are even better when topped with hearty Texas chili, freshly grated cheese and chopped sweet onion. You can always add a few slices of jalapeno, if you like it hot. Tater Tots or Fritos make the best sides.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 50m

Yield 6

Number Of Ingredients 15

8 Ball Park® Brand Franks
8 Ball Park® Hot Dog Buns
Yellow mustard
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1 jalapeno pepper, seeded and thinly sliced
1 pound ground beef
1 tablespoon vegetable oil
½ sweet yellow onion, chopped
½ red bell pepper, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
salt and pepper to taste

Steps:

  • To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
  • Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
  • Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
  • To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
  • Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
  • Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
  • If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

Nutrition Facts : Calories 760.7 calories, Carbohydrate 43.6 g, Cholesterol 131.6 mg, Fat 48.2 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 22 g, Sodium 1638.4 mg, Sugar 4 g

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From coneykit.com


DETROIT CONEY HOT DOG SAUCE RECIPE - FOOD NEWS
Gather the ingredients. In a medium saucepan or deep sauté pan, heat olive oil, add beef, and brown thoroughly. Once well browned, drain liquids and juices, but keep beef in pan.
From foodnewsnews.com


CHILI DOG DISHES - ROADFOOD
For this, a bacon-wrapped, all-beef frank comes smothered with pinto beans, chopped tomatoes, grilled or raw onions, a line of yellow mustard, a green ribbon of hot jalapeno sauce, and an artistic squiggle of mayonnaise. Georgia boasts the oddest variation: a scrambled dog. Cooks at Dinglewood Pharmacy fill a rectangular dish with a chopped-up ...
From roadfood.com


BEST CHILI CHEESE DOG CASSEROLE RECIPE - DELISH
2020-05-26 Directions. Preheat oven to 375°. Roll out crescent dough and pinch the perforations together to seal. Cut into 8 even squares. Sprinkle cheddar on each square and roll around hot dogs. Spread ...
From delish.com


BAKED CHILI CHEESE DOGS - DAMN DELICIOUS
2016-10-17 Preheat oven to 350 degrees F. Line a baking sheet with foil. Cook hot dogs according to package instructions; set aside.*. Place hot dog buns in a single layer onto the prepared baking sheet. Place hot dogs in buns; top with chili and cheese. Place into oven, covered, and bake until the cheese has melted, about 14-16 minutes.
From damndelicious.net


DETROIT CHILI DOGS RECIPE - FOOD.COM
Nov 25, 2016 - Authentic recipe from Detroit Coney Islands. This is a restaurant size portion also, so there will be plenty of leftovers (it freezes quite well). And yes, cow heart is actually an ingredient. It is in all of Coney's recipes in Detroit. Just talk to a butcher about getting the cow heart and they will be able to provide…
From pinterest.com


DETROIT CONEY DOGS | RECIPE - RACHAEL RAY SHOW
Preparation. In a large skillet, heat the oil, one turn of the pan, over medium-high. Add the beef and cook, stirring and breaking it up with a spoon, until browned and finely crumbled, about 4 minutes; season with salt and pepper. Add the chili powder, celery seed and cumin; stir until the spices are toasted, about 1 minute.
From rachaelrayshow.com


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